When I was a child, my mother used to pickle me with sweet and sour, which was slightly spicy. I like eating very much, and I can't get tired of eating it. Then let's take a look at this production!
The first step is to select raw materials and seasonings.
1 fresh white radish 10 kg,
2 carrots, 2 Jin.
32kg of green vegetables
4. 2 kg of sugar, 6 generations of white vinegar, 2 generations of sweet pepper, salty salt, 100g.
The second step is to cut pickles and pickle them.
1 Peel and wash the raw materials and cut them into diamond-shaped blocks (be sure to cut them evenly).
2 put the cut radish and vegetables in the pickle jar.
3 Add sugar, pepper, salt and white vinegar.
Cover the pot and marinate for 2 days. Sweet and sour, slightly spicy, especially appetizing, especially suitable for eating, personal taste. I hope it helps you, my friends. You are all so bitter.
Hello, I'm glad to answer this question. Let me introduce the pickling method:
First, cut the radish into long strips with thick fingers, put it in a pot, sprinkle with a little salt, leave it overnight, and put it in the sun the next day.
2. Put salt, pepper, aniseed, cinnamon, white wine, white sugar, monosodium glutamate and soy sauce into the pot, add water to boil, stew in the pot for 10 minute, and then pour the cooked feed water into the container. Remember to cool the radish strips and add some garlic slices.
The above is my pickling method, so pickled radish and pickles are more delicious than big fish and big meat. thank you
I'm glad to answer your question. I am very experienced with radishes, because we have to pickle radishes all year round. Let me tell you about the pickling process:
First of all, the ingredients we need: white radish, white vinegar, salt, sugar, dried peppers, pickled peppers (if the radish is 10, it probably needs 1 kg of salt).
Secondly, talk about the specific pickling steps:
1. Wash radish, cut it in half and cut it into thin slices or strips (the thinner the better).
2. find a pot, put radish and salt, and grab it for 5 minutes.
3./kloc-After 0/5 minutes, pour out the soaking water.
4. Add a tablespoon of sugar, grab it evenly, and let it stand for 15 minutes.
5./kloc-pour out the water after 0/5 minutes (it is recommended to repeat the pickling process with sugar twice, of course, once is also acceptable).
6. Cut the washed dried peppers and pickled peppers into small pieces.
7. Wash the sugar-pickled radish with clear water again and squeeze out the water.
8. Put the radish into the pot, add one spoonful of sugar and two spoonfuls of salt, and sprinkle with chopped dried peppers and pickled peppers.
9. Pour the right amount of white vinegar and water, and add a little more white vinegar if you like sour taste.
10. Stir well with a spoon, let it stand for more than ten hours, then cover it and serve.
100 kg of radish needs salt 100g, which is more delicious.
I like the following ways to pickle radish.
Prepare ingredients: white radish, sugar, white vinegar and salt.
Tools: glass container or ceramic crock.
The specific steps and process of this video are:
Tips:
1. Put the prepared pickled radish in a glass bottle or a ceramic crock for sealed preservation, which will last longer and will not go bad so easily.
2, pickled radish is eaten in this way, sour and sweet, crispy and bactericidal.
You can refer to it and hope it will help you.
I am a little summer gourmet, and I like to cook good food.
Speaking of radish, I believe my friends will be familiar with it, because it is very common in the market and people's dining tables, and many people prefer to eat it. Take the northeast people as an example. Basically, they like to eat radishes raw. Peel the radish and cut it into pieces, and then dip it in the sauce to eat it directly, which can achieve the purpose of appetizing. Pickled radish is an indispensable pickle in life, and it is also very versatile. However, you should pay attention to how much salt to put in pickled radish. Too much salt is too salty, too little is tasteless.
When putting salt, put it in the proportion of 25: 1, no more, no less, and then stir it evenly.
Ingredients: radish 10 kg, salt vinegar 0.5 kg, sugar 0.75 kg, monosodium glutamate 25 g. You can put star anise powder according to your preference.
The best radish is the carrot produced in the farm. As far as Hong 'an is concerned, the carrots in Hujiahe near the county seat are the most famous, because they are all red and white, and only the size of a child's fist, which is very uniform. What's even more rare is that Hujiahe's radish is watery, sweet and crisp, and can almost be eaten as fruit. When cutting with a knife, there is a very close feeling.
There is also a taste of powder. Pickled with this radish, it is usually cut into strips or shreds, which used to be cut into shreds. Because shredded radish is eaten as a dish for a long time, it is mostly cut into strips or dices. After cutting, choose sunny days to bask in the sun, then marinate with salt, add spices such as pepper, ginger and garlic, and press with pebbles. You can open the altar to eat in half a month. This kind of pickled radish is hard to chew.
If salt is added, it is suggested to add radish 10 kg and salt 4 according to taste.
Share curing steps:
1. First, wash and peel the radish, cut it into small pieces and put it in a container.
2. According to the ratio of 10 kg radish and 4 salt, we stir evenly and drain the water in the radish for about 10 hour.
3. Prepare a container, put 4 pieces of Chili noodles, squeeze 1 piece of ginger and 4 pieces of garlic into juice in turn, then cut an apple and a pear into small pieces, fry them into juice, and then pour them into the pot. Finally, add water to the pot, pour in a proper amount of glutinous rice flour, burn it into a paste, stir constantly in the middle to avoid sticking to the bottom of the pot, and let it cool. Finally, pour it into the basin, add one spoonful of fish sauce and two spoonfuls of salt, and stir well with chopsticks.
4. Take out the radish soaked in water, put it in another container filled with clear water, clean it, and take it to a sunny place or a well-ventilated place to dry.
5. Put the dried diced radish into the prepared sauce, stir well, put it in a transparent storage box, then cover it and put it in the refrigerator. Take it out when you want to eat.
The secret of pickling radish lies in the grasping of pickling time and material selection, and the pickling process is also very important. Pickled radish should wait until after the first frost. At this time, the pickled radish has no bitterness and will not soak in the heart. 10 kg radish should be put with 300 grams of raw salt, as follows:
Ingredients: carrot 10 Jin, 300 grams of pickle salt, a little Chili powder, 2 tablespoons of soft candy.
Soak carrots in water first, and then scrub the mud clean.
2. Cut off the head and tail, air dry, and air dry until there is no moisture on the skin.
Third, cut the radish into petals, or cut it into thin strips, not too thin, too thin to dry.
Fourth, find a basin, preferably an earthenware pot, and put the cut radish in it.
5. Pour in 300 grams of special pickled crude salt, let it stand for 15 minutes, and rub the radish.
6. If you like sweetness, you can add a few spoonfuls of sugar and knead it with your hands for a while.
7. Marinate the kneaded radish for 2 days. Pay attention to turning it up and down several times. After 2 days, there will be a lot of brine in the basin.
Eight, spread on the bamboo curtain to dry.
Nine, put it back in salt water at night and continue to soak it for one night, and then continue to take it out to dry the next day.
Ten, until the radish is soft and dry, the brine in the basin is almost gone.
Eleven, need to be stored for the second year, to completely dry, add some pepper powder and salt stir-fried pepper, pepper powder repeatedly rubbed, put it in a sealed can for storage.
Twelve, you don't have to store it for too long, you can eat it in a bowl.
Put 300 grams of salt in ten kilograms of radish. The steps are as follows: carrot 10 kg, 300 grams of pickled coarse salt, a little pepper powder and two spoonfuls of soft candy. Wash carrots with clear water, then drain and cut into small strips. Then put it into an inner basin, sprinkle 300 grams of raw salt, knead it evenly, and let it stand for 15 minutes. If you like sweetness, put two spoonfuls of sugar, knead with your hands, and marinate the pinched radish in a basin for two days. Pay attention to turn it over several times. There will be salt water in the basin in two days, then take it out to dry, then marinate it in salt water and take it out to dry the next day. Those that don't need to be stored can be eaten directly in plates.
Pickled radish, salt is wrong. I'll teach you the way of the older generation. Radish is crisp and delicious. Should be one of the most common vegetables in winter. I bought a bag of radish when I first entered the winter, and I haven't finished it yet! Although it is well preserved, if it is not eaten as soon as possible, it will still rot and produce bran, which will not taste good at that time.
I'm going to pickle the remaining radish into radish slices these two days. This side dish is perfect for dinner! But how much salt is suitable for pickled radish, 10 kg radish? How to marinate is delicious? Today I'm going to teach you an older generation's method to make pickled radish crisp and delicious.
How much salt does pickled radish put in? Many people don't understand. How much salt should be put in 10 kg radish when pickling radish? In fact, when pickling radish, you don't have to put salt. Radishes pickled with salt will be bitter.
We just need to add the right amount of salt to pickle the water in the radish. I'll share the specific methods with you.
Ingredients for pickled radish: whole white radish 1, garlic, millet pepper (optional), 20g salt, sugar 170g, 300g soy sauce and 300g vinegar.
1. We need to clean the white radish. It doesn't matter whether you peel it or not. If you don't like it, remove it. After washing the radish, we cut two knives from the middle and divided it into four petals.
2. Next, cut the radish into pieces, and don't cut between every three pieces. Cutting into blades will be more brittle. Next, we pour 20g salt and 20g sugar into it, and marinate it evenly 1 and 2 hours. After the water is salted, we pour it out, clean it with clear water and drain it.
3. Cut garlic and millet pepper into sections and put them into white radish. Then pour in 150g sugar, 300g soy sauce and 300g vinegar, and stir well.
Next, find a box, pour the radish slices together with the soup, seal it, put it in the refrigerator, refrigerate it 1 night, and take it out the next day.
In winter, almost every household in our countryside will pickle some dried radish as a side dish. Let me share with you how I pickled them. First of all, I washed all the radishes, then cut them into strips of any size, then put them on one by one with thread, hung them outside and blew them for three or four days, and then took them back to the house to boil some water. Before they get hot, I put them aside one by one and then fry the salt in the pot. I usually put half a bag of salt in ten kilograms of radish. Rub the fried salt with radish strips until you can't see the salt. Then put some black pepper and rub it again, then take it out to dry. After drying, find a bag and tie it tightly. You can eat it for a year. When you want to eat, soak it in some water, cut it into cubes, put some sugar, vinegar, soy sauce and sesame oil. It's delicious!